Eggnog bread was a creation of mine from about 15 years ago- long before I was plant based or an athlete. Truth be told, it was my go-to holiday food gift for friends/teachers & neighbors for years. Everyone I shared it with clamored over the flavor and moist texture of this treat. Plus, it was a nice disparity from the sea of cookies everyone had in their kitchen. You can find the original, vegetarian recipe here.

As time has passed, I’ll admit, I hadn’t made this treat in several years. Going plant-based, I never quite found an equal counterpart to a traditional eggnog until now. I’ve tried this recipe with several vegan eggnogs and I found success with most brands. I’ve suggested the versions below, in the recipe, that worked best in my opinion. I prefer to make small loaves for gifting. They are the perfect size and let’s face it, most people are drowning in other holiday sweets & treats. However, this recipe would work perfectly in a regular size loaf pan.

This recipe can be subbed out with traditional products like butter and eggnog but I wanted to take a healthier approach as much as possible while keeping with the integrity of my original recipe. I hope you give this recipe a try. Also perfect on Christmas morning amidst the wrapping paper flying and children giggling for a fun and easy breakfast or brunch idea.

Bill & I went to a vegan diner in Philly a few months ago & dubbed their tofu scramble the best we’ve ever eaten… ever! The Tasty remains one of our favorites to hit up when we have a day off. Inspired by their tofu scramble, each Sunday, post workout, we would work on perfecting our tofu scramble and this recipe is IT!

I’m so excited to share this very cheesy and delectable scramble with you all. Warm, satisfying and oh so decadent. Cannot wait to hear your reviews!

To add your tofu, remove from package and drain. No need to press it. Then start to crumble the tofu (see pics below) into the pan. Cook for about 6 or 7 minutes until the water from the tofu evaporates.

Take your spice mixture and add water. Whisk until it a sauce-like consistency (thicker) and pour over the tofu. Stir to combine and allow to cook for another few minutes. In the meantime, grate your cheese. Then add that and the nutritional yeast to the pan. Stir thoroughly. Add your spinach & tomatoes cook until wilted. Top with fresh cilantro and promptly devour. Enjoy!

So I’ve been testing out a bunch of new recipes for Thanksgiving dinner. Not only a beautiful presented dish (with minimal effort and clean up). It’s either the perfect side dish or main attraction depending on your dietary preferences. It’s flavorful and my current favorite. I hope you try this one!

Ingredients:

1 larger head of organic cauliflower2 tbsp Dijon (I prefer Maille)3 tbl of veg broth2 tbl water for mixture1 tbl oil (I used avocado but olive would work well too) + more for the pan1 tsp of smoked paprika1 tsp ground cumin1/2 tsp garlic powder1/2 tsp tumeric powderSalt (per your taste) I used two pinchesI added new potatoes around the cauliflower but large chunks of carrots would be fun too! Just wash/slice into larger pieces and toss with a bit of oil. Season with salt and pepper and add around the cauliflower (once prepared).

Preheat your oven to 375 degrees. Wash and trim the leaves off of your cauliflower head. Be careful not to cut any florets off. Add a drizzle of olive oil to the bottom of your pan or small baking dish (whatever you’re using). Into a bowl, add the Dijon, 2 tbl water, oil and seasonings to a bowl. Whisk to combine. Then brush the mixture all over your cauliflower head. Place your prepared cauliflower into you pan or baking dish. Pour the 3 til of broth into the bottom of the pan not over the cauliflower so it can steam and cook quicker (Thanks to Minimalist baker for the tip). Bake for 35-60 minutes or until fork tender. The cooking time is dependent upon the size of the cauliflower.

I’m always making a treat of the week for my family. You know, those little goodies that hang out on a platter or cake stand during the week that serve as breakfast on-the-go, a snack, dessert or whatever! Lately I’ve been making some fun coffee cakes (vegan and gf) but this week I wanted to do bars. I was inspired by So Vegan and did my own take on these bars. They are packed with carbs, fiber, protein, omegas and healthy fats. Great satiating treat during the crazy holiday weeks ahead! I hope you enjoy them.

Into a large bowl, mash your peeled bananas. Then add your oats, pipits, walnuts and hemp hearts. Pit and chop your dates. Add them to the bowl along with a pinch (1/4 tsp) pink Himalayan salt. Mix to combine. Into a saucepan over low/medium heat, add your almond butter, syrup and oil. Bring to a simmer and whisk to combine. Remove from the heat and pour over your oat mixture. Mix to incorporate.

Preheat your oven to 350 degrees. Line your 9×9 baking sheet with parchment paper. Spray with oil. Pour in your mixture and level with a spoon. Bake for 40-45 minutes. Remove and allow to cool completely before slicing. Enjoy!

Optional idea: Top the mixture before baking with additional nuts, chocolate chip or seeds.

If you follow me on Instastories you see these tofu steaks ALL THE TIME! I prep these on the weekend & use them as a protein source in my salads all week. They can be reheated or eaten right out of the fridge. I also have eaten these as a snack on the go.

Now I know, you fall into one of two categories. You either love tofu or absolutely have a fear of it (or had it prepared in a less desirable manner) which leaves you despondent. I GET IT! I’ve had more bad tofu than good until I started to make my own and this recipe is everything. However, I have a few caveats. You need to use a extra firm tofu (extra). I love Wildwood super firm that comes in a block. No need for pressing which is a game-changer for most as people don’t own tofu presses. I find mine at Whole Foods but check your local grocer.

To prepare your tofu, slice thin steaks about 1/3 of an inch or so. Whisk your ingredients into a storage container for marinading. Once blended, add your steaks to the marinade and cover. Refrigerate for about 1 hour and then flip each tofu steak. Marinade for up to 24 hours but at least 2 full hours (allowing each side to soak in the blend).

I love to cook my steaks in a cast iron pan over med/high heat for 5-6 minutes on each side. You can also bake at 400 degrees for 10 minutes, flip each steak and repeat for another 10 minutes. Once done cooking, spoon the remaining marinade on each tofu steak and allow to cool a bit. You can eat immediately or refrigerate leftovers for the week.

Chilly Sundays are for soup in my house. Finally, today I was off from work & embraced my day off. I started with an early gym session and then home to walk the pups. From there I spent hours working away on roasted veggies, this soup, a pumpkin coffee cake I found here and some spicy tofu I’ll be sharing this week as well.

Add your oil of choice to a large stock pot or Dutch oven over medium flame. Once hot, add your vegan sausage. Cook until browned on the exterior for about 6-8 minutes. Remove once browned and slice into bite-sized pieces, set aside.

Into your hot pan add your garlic, carrots, celery and bell peppers. Cook until the veggies release their liquid and soften a bit – this may take about 8 minutes or so. Once tender, add your tomatoes, stock and seasonings. Cover and allow to cook for 30 minutes. Taste to adjust salt and pepper. Serve over a small pasta or rice (what we used), with some crusty bread or crackers.

Vegan & gluten free.

With working outside of the house since May, quick dinners on busy nights are a must for me! This protein is ready in less than 30 minutes and pairs beautifully with some quinoa or brown rice and some roasted veggies. Leftovers make an awesome lunch idea and tempeh is a great source of plant-based protein which is low in carbs, if you’re watching your macros.

Begin by adding a pot with a steamer basket inside over a medium flame (you only need a few inches of water). Bring to a boil and then add your unpacked tempeh block. Steam for 12 minutes which removes the bitterness.Preheat your oven to 400 degrees.Once done, remove and slice however you prefer.In a baking safe dish, pour your barbecue sauce and then add your sliced tempeh.Spoon the sauce over each piece to ensure coverage.Cover with lid or foil.Bake for 20 minutes.Serve immediately.

Oh hey there friends! September is upon us, despite the 90 degree temps but I’m getting ready for some warm and fabulous fall recipes to share. For now, I wanted to do a blog post updating you on my favorite fitness equipment/apparel and accessories that I can’t live without. I hope you find some goodies that make your training efforts a bit more tolerable.

Looking for a super easy, cheat Italian sauce/gravy/marinara sauce recipe on the fly? Look no further. This is my oh crap I have no dinner ready and what can I make fast so everyone will be happy? I started working in May (outside of the house) and juggling my schedule/dinner/life has been a struggle on some days, I will not lie. Despite this being super easy, I wanted to share because let’s face it… we all need a quick go-to that will impress your family while saving you a ton of time. Let’s get started!

Happy August friends! Yes, I’ve been on a bit of a blogging hiatus lately since starting to work outside the home, taking my oldest back to college and training. No excuses though, I’m back with a fun summery protein smoothie. I love protein smoothies post training session or even for dinner with these very hot temperatures lately. Great way to get your protein and fiber into your diet! Plus this color? I love it. I will admit my smoothies are typically a lovely shade of green/gray due to all the veggies I pack in. Fear not, these are veggie free but still so good for you. Shall we get started?[Read more…]